Sake in modern day drinking culture is becoming more and more relevant.
There is such a huge diversity of style in Sake that people have just been turned on to.
Sake has just as much versatility as wine when it comes to food pairing and can be every bit as complex and interesting.
Baijiu, a Chinese liquor (spirit), distilled from fermented sorghum made in the town of Maotai in Ch..
720ML Ginjoshu. Fountain of Tokyo. Light and precise Ginjo with an aroma set of saline, watermelon,..
Junmai Ginjo. Heavenly Water. From Chubu, this is a medium dry sake with a SMV of +6, and acidity o..
Hints of celery, pear and anis in the nose. Rich, savory and creamy on the palate with flavors of mo..
Rich subtle complex aromas of quince, citrus herbal. Off dry with flavors of banana, white chocolate..
On the nose cantaloupe, roasted grains, fuji apple. On the palate the sake has subtle notes of lemon..
720ml. This Sake pairs well with dishes such as pasta carbonara, or shrimp scampi. Butter braised w..
Semaibuai - 35% polishing Aromas of ripe honeydew and pineapple. The palate has wonderful tropical f..
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